Ingredients
- •6–8 lb pork shoulder
- •¼ cup paprika
- •3 tbsp brown sugar
- •2 tbsp black pepper
- •2 tbsp kosher salt
- •1 tbsp garlic powder
- •1 tbsp onion powder
- •1 tbsp chili powder
- •1 tbsp dried oregano
- •1 tsp cumin
- •1 tsp mustard powder
- •1 tsp cayenne
- •Wood chunks (hickory or cherry)
- •(Optional) thin vinegar-based mop sauce
- •Hamburger buns
- •Pickles
Instructions
1
Mix all spices for Memphis-style dry rub
2
Rub pork heavily on all sides
3
Refrigerate overnight (8–12 h)
4
Vacuum seal
5
Sous vide at 160°F (71°C) for 20 h
6
Remove and pat dry
7
Prepare smoker for 225°–250°F
8
Smoke for 3–4 h until crusty bark forms
9
(Optional) Mop with thin vinegar sauce every hour
10
Rest wrapped 30 min
11
Shred pork
12
Serve dry (no sauce) or with sauce on the side
13
Pile on buns with pickles
Notes
- •Memphis-style is all about the dry rub
- •The bark should be dark and crusty
- •Sauce is optional and served on the side
- •This is purist BBQ
Nutrition information
Calories
400 cal
Protein
40g
Fat
24g
Carbs
4g
Tags
memphisdry rubno saucetraditionalbbq